RU2009127157A - METHOD FOR MANUFACTURE OF CANNED GOODS "MARINATED Cherry" - Google Patents

METHOD FOR MANUFACTURE OF CANNED GOODS "MARINATED Cherry" Download PDF

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Publication number
RU2009127157A
RU2009127157A RU2009127157/13A RU2009127157A RU2009127157A RU 2009127157 A RU2009127157 A RU 2009127157A RU 2009127157/13 A RU2009127157/13 A RU 2009127157/13A RU 2009127157 A RU2009127157 A RU 2009127157A RU 2009127157 A RU2009127157 A RU 2009127157A
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Russia
Prior art keywords
marinated
cherry
manufacture
temperature
canned goods
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RU2009127157/13A
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Russian (ru)
Inventor
Тагир Абдурашидович Исмаилов (RU)
Тагир Абдурашидович Исмаилов
Магомед Эминович Ахмедов (RU)
Магомед Эминович Ахмедов
Мафият Магомедовна Рахманова (RU)
Мафият Магомедовна Рахманова
Рустам Тагирович Исмаилов (RU)
Рустам Тагирович Исмаилов
Original Assignee
Государственное Образовательное Учреждение Высшего Профессионального Образования "Дагестанский Государственный Технический Универс
Государственное Образовательное Учреждение Высшего Профессионального Образования "Дагестанский Государственный Технический Университет" (Дгту)
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Application filed by Государственное Образовательное Учреждение Высшего Профессионального Образования "Дагестанский Государственный Технический Универс, Государственное Образовательное Учреждение Высшего Профессионального Образования "Дагестанский Государственный Технический Университет" (Дгту) filed Critical Государственное Образовательное Учреждение Высшего Профессионального Образования "Дагестанский Государственный Технический Универс
Priority to RU2009127157/13A priority Critical patent/RU2009127157A/en
Publication of RU2009127157A publication Critical patent/RU2009127157A/en

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Abstract

Способ производства черешни маринованной, характеризующийся тем, что плоды после предварительной подготовки и расфасовки в банки заливают на 2-3 мин горячей водой с температурой 80°С, после чего заменяют воду маринадной заливкой с температурой 95-97°С, закатывают и пастеризуют по режиму в автоклаве. Method for the production of pickled cherries, characterized in that the fruits after preliminary preparation and packaging in jars are poured for 2-3 minutes with hot water at a temperature of 80 ° C, then the water is replaced with marinade filling at a temperature of 95-97 ° C, rolled up and pasteurized according to the regime in the autoclave.

Claims (1)

Способ производства черешни маринованной, характеризующийся тем, что плоды после предварительной подготовки и расфасовки в банки заливают на 2-3 мин горячей водой с температурой 80°С, после чего заменяют воду маринадной заливкой с температурой 95-97°С, закатывают и пастеризуют по режиму
Figure 00000001
в автоклаве. Method for the production of pickled cherries, characterized in that the fruits, after preliminary preparation and packaging in jars, are poured for 2–3 min with hot water at a temperature of 80 ° C, after which the water is replaced with marinade filling at a temperature of 95-97 ° C, rolled and pasteurized according to the regime
Figure 00000001
in the autoclave.
RU2009127157/13A 2009-07-14 2009-07-14 METHOD FOR MANUFACTURE OF CANNED GOODS "MARINATED Cherry" RU2009127157A (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
RU2009127157/13A RU2009127157A (en) 2009-07-14 2009-07-14 METHOD FOR MANUFACTURE OF CANNED GOODS "MARINATED Cherry"

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Application Number Priority Date Filing Date Title
RU2009127157/13A RU2009127157A (en) 2009-07-14 2009-07-14 METHOD FOR MANUFACTURE OF CANNED GOODS "MARINATED Cherry"

Publications (1)

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RU2009127157A true RU2009127157A (en) 2011-01-20

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Country Status (1)

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RU (1) RU2009127157A (en)

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Effective date: 20110829